These 5 Korean Anju Will Make You Drink More Than You Planned (Locals Swear By Them!)

When drinking in Korea, alcohol is never enjoyed alone. Enter 안주 (anju), the food that makes every sip of soju or beer dangerously smooth. From crispy fried chicken to spicy seafood that hits just right, Korean anju culture is a must-experience for anyone who drinks in Korea.

Whether you’re in a pojangmacha, hof, or at home with friends, these are the TOP 5 best anju in Korea that locals always order.

Credit:  Wikimedia Commons/KOREANET

Korean Fried Chicken (치킨) : The Ultimate Drinking Partner

If there’s one anju that never fails, it’s Korean fried chicken. Extra crispy on the outside and juicy on the inside, it pairs perfectly with ice-cold beer or soju.

Why it works:

• Crunchy texture balances alcohol

• Comes in endless flavors (original, soy garlic, spicy)

• Perfect for long drinking sessions

Best with: 맥주 (Beer), 소주 (Soju)

Commonly found at: Hofs, chicken pubs, late-night deliveries

Credit:  Wikimedia Commons/LR0725

Jokbal (족발) : Collagen Heaven for Soju Lovers

Jokbal, braised pig’s trotters, might surprise first-timers, but it’s a Korean classic. Tender, savory, and rich in flavor, it’s often shared among friends and wrapped in lettuce with garlic and ssamjang.

Why it works:

• Savory and salty = less burn from alcohol

• Soft texture makes it easy to eat while drinking

• Famous late-night anju

Best with: 소주 (Soju)

Commonly found at: Jokbal specialty restaurants

Credit:  Wikimedia Commons/by Tales of an LA Addict (Abby)

Pajeon (파전) : Rainy-Day Drinking Essential

Crispy on the outside and soft inside, pajeon is a Korean savory pancake packed with green onions, seafood, or kimchi. It’s traditionally eaten on rainy days, and yes, usually with alcohol.

Why it works:

• Slightly oily = perfect alcohol absorption

• Crispy + chewy combo

• Dip it in soy sauce for extra flavor

Best with: 막걸리 (Makgeolli)

Commonly found at: Traditional Korean pubs (전집)

Copyright: © 2008 Min Woo Lee

Odeng탕 / Eomuk탕 (오뎅탕 / 어묵탕) : Light, Warm & Dangerous

This hot fish cake soup is a classic anju in winter or when drinking heavily. Light but comforting, it keeps you warm while allowing you to drink… a lot.

Why it works:

• Warm broth soothes the stomach

• Light flavor doesn’t overpower alcohol

• Keeps the drinking pace going

Best with: 소주 (Soju)

Commonly found at: Pojangmacha, street stalls, bars

Credit:  Wikimedia Commons/김정옥

Dakbal (닭발) : Spicy Anju for Hardcore Drinkers

Dakbal, spicy chicken feet, is not for beginners, but Koreans love it. Extremely spicy, chewy, and addictive, it’s often grilled or stir-fried and enjoyed late at night.

Why it works:

• Spicy kick makes you drink more

• Chewy texture keeps you busy

• Popular among night owls

Best with: 소주 (Soju)

Commonly found at: Late-night bars, spicy anju spots

Final Thoughts: Anju Is a Lifestyle in Korea

In Korea, drinking isn’t just about alcohol, it’s about sharing food, conversation, and moments. These 5 anju dishes aren’t just popular; they’re deeply tied to Korean drinking culture.

If you want to drink like a local, order the right anju, and don’t be surprised if the night lasts longer than planned.